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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is really versatile. It's easy to leave out the chicken or change up the vegetables. I usually leave out the chicken and serve it with salsa chicken or something similar. For the diced green chili peppers, use fire roasted if you can find them. Ingredients:
1/3 cup brown rice |
1 cup water or 1 cup chicken broth or 1 cup vegetable broth |
1 tablespoon olive oil |
1/3 cup diced onion |
1 medium zucchini, thinly sliced |
2 cooked boneless chicken breasts, chopped (optional) |
1/2 cup sliced mushrooms |
1/2 teaspoon cumin |
salt and cayenne pepper |
1 (15 ounce) can black beans, rinsed and drained |
1 (4 ounce) can diced green chili peppers, drained |
1/3 cup shredded carrot |
2 cups taco cheese or 2 cups mexican cheese, shredded |
Directions:
1. Cook rice using the water or broth according to package directions.
2. Preheat oven to 350ยบ and grease a casserole dish.
3. Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent.
4. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne.
5. Saute until chicken in heated through and zucchini is browned.
6. In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese.
7. Transfer to casserole dish and sprinkle with the remaining cheese.
8. Cover with foil and bake 30 minutes.
9. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
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